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I'm not on the OTCC schedule but I've been reading all of the OTCC thresds. In spite of that, I have always been planning to post an OTCC - Guest Chef thresd. In true grit fashion, however, that thresd was going to be Hot Dogs.

Today, however, I have a legitimate contribution to make. I started making this recipe a couple of months ago and my family begs for it all the time now.

Trim the top layer of fat from the ribs. Place several pieces of the fat in a Dutch oven and cook over medium heat until the bottom is lightly coated with fat. Remove the fat from the pot. NOTE: If your ribs are like mine in the picture and don't have much excess fat, heat a couple of tablespoons of oil in the Dutch oven.

Return the ribs to the pot. (NOTE: I made a double batch so I had to stand the ribs on their sides to get them to all fit in the Dutch oven.)

Cover the pot and cook over low heat for 2 hours, or until tender, stirring occasionally. Or you may finish cooking the ribs in the covered pot in a 300 degree oven.

Here they are after 2 hours in the Dutch oven:

This isn't part of the original recipe but about 15 minutes before we're ready to eat, I move the ribs to a pan that I can put in the oven. The sauce in the Dutch oven is pretty loose so I thicken it with some Sweet Baby Ray's barbecue sauce (my family's favorite). Then I spoon the sauce over the ribs and finish them in the oven.

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